Nattokinase is a Vein’s Best Friend

In 1987, the journal Experientia published an article announcing that “A strong fibrinolytic activity was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan.

This novel fibrinolytic and proteolytic enzyme, named nattokinase, was easily extracted with saline.”¹ Fibrinolytic agents are capable of stimulating the dissolution of a blood clot.

Early Research with Nattokinase

Nattokinase has been available to the public since 1998. In 1990, the research group that reported nattokinase’s discovery revealed that nattokinase administered orally to dogs enhanced the ability of blood plasma to break down fibrin, a protein formed by the action of …read more